Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

被引：65

作者：

Peinado, RA

Moreno, J

Medina, M

Mauricio, JC

机构：

[1] Univ Cordoba, Fac Sci, Dept Microbiol, Cordoba 14014, Spain

[2] Univ Cordoba, Fac Sci, Dept Agr Chem, Cordoba 14014, Spain

来源：

BIOTECHNOLOGY LETTERS | 2004年 / 26卷 / 09期

关键词：

aromatic series; flor yeasts; submerged cultures; volatile compounds; wine aging;

D O I：

10.1023/B:BILE.0000024102.58987.de

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Volatile compounds of sherry wine containing gluconic acid under aging by submerged flor yeast cultures were analyzed. The aroma profile was obtained by grouping the compounds in nine aromatic series. The balsamic, fatty, herbaceous and empyreumatic series increased significantly as consequence of the increase of pantolactone, acids (butanoic, 2-methylbutanoic and 3-methylbutanoic), methionol and gamma-butyrolactone compounds, respectively. The decrease of higher alcohols promoted solvent series diminished. These changes are consistent with those observed in the production of commercial sherry wine using traditional biological aging.

引用

页码：757 / 762

页数：6

共 13 条

[1] Changes in aroma compounds of sherry wines during their biological aging carried out by Saccharomyces cerevisiae races bayanus and capensis [J].